This Slow Cooker Spinach-Artichoke Chicken Stew is everything you want in a cozy main dish: hearty flavors, creamy richness, and an irresistible blend of vegetables and chicken that tastes like it simmered on Grandma’s stove all day. The combination of artichoke hearts, tender chicken, fresh spinach, and a kiss of cream and Parmesan will have you coming back for second helpings. Whether it’s a lazy Sunday or a busy weekday, this stew takes minimal effort and rewards you with maximum comfort. One bowl, and you’ll see why Slow Cooker Spinach-Artichoke Chicken Stew is one of my all-time favorites!
Ingredients You’ll Need
One of the best things about this stew is how it transforms simple, everyday ingredients into a vibrant, crave-worthy meal. Each component brings something special: brightness, creaminess, earthiness, or that classic savory warmth. Here’s what you’ll need and why:
- Chicken breasts: Boneless, skinless chicken chunks provide lean protein and soak up all those wonderful flavors while becoming incredibly tender in the slow cooker.
- Artichoke hearts: These bring a subtle tang and soft bite that pairs so well with the creamy base and greens.
- Fresh baby spinach: Delicate green leaves add color and load the stew with nutrients without overpowering the other flavors.
- Diced tomatoes with juices: Canned tomatoes add both sweetness and acidity, giving the broth depth and a gorgeous hue.
- Yellow onion: A small diced onion forms the savory backbone of the stew, releasing its sweetness as it cooks low and slow.
- Garlic: Minced cloves deepen the flavor profile and add that familiar warmth.
- Low-sodium chicken broth: This is the flavorful foundation of the stew—using low-sodium gives you better control over seasoning.
- Dried basil: Brings a touch of herby sweetness that complements the tomato and spinach beautifully.
- Dried oregano: Just a hint amps up the savory Italian vibes and rounds out the flavors.
- Crushed red pepper flakes (optional): If you want a bit of gentle heat, sprinkle these in to wake up all the other flavors.
- Salt and black pepper: Essential for brightening and balancing all the ingredients; add to taste and don’t forget to taste before serving!
- Heavy cream: This is what makes the stew velvety, transforming the broth into something truly indulgent.
- Grated Parmesan cheese: Sprinkled in at the end, it melts into the stew for a nutty, salty finish that ties every spoonful together.
How to Make Slow Cooker Spinach-Artichoke Chicken Stew
Step 1: Layer and Combine the Base Ingredients
Start by adding the chicken, artichoke hearts, spinach, diced tomatoes (with their juices), onion, and garlic to your slow cooker. Pour in the chicken broth, then generously sprinkle with basil, oregano, and (if you like just a touch of spice) crushed red pepper flakes. Finish with a good pinch of salt and some freshly cracked black pepper. Give everything a gentle stir to distribute the flavors evenly—don’t worry if the spinach looks like a lot; it’ll wilt down beautifully as it cooks.
Step 2: Slow Cook to Perfection
Place the lid securely on your slow cooker. Set it to cook on low for 6 to 7 hours or, if you’re short on time, on high for 3 to 4 hours. Let the magic happen! When you open the lid, the chicken should be fork-tender, and your kitchen will smell absolutely amazing.
Step 3: Add Creamy Finish
About 20 minutes before you plan to serve, gently stir in the heavy cream and grated Parmesan cheese. Pop the lid back on and let the Slow Cooker Spinach-Artichoke Chicken Stew warm through for another 15 to 20 minutes. This step makes the broth silky and gives every bite a rich, decadent texture. Taste and tweak the seasoning if needed—you may want a little more salt or a grind of pepper depending on the broth you started with.
Step 4: Thicken (Optional) and Serve
If you like a thicker stew, mash some of the vegetables against the side of the slow cooker with a fork before you add the cream. This gives the broth a heartier, rustic feel. Ladle the Slow Cooker Spinach-Artichoke Chicken Stew into bowls and get ready to cozy up!
How to Serve Slow Cooker Spinach-Artichoke Chicken Stew
Garnishes
A handful of fresh chopped parsley, more Parmesan cheese, or even a drizzle of olive oil is terrific as a finishing touch. The freshness of parsley lifts the richness, while extra cheese is always a welcome indulgence. If you like a hint of tang, a lemon wedge on the side works wonders too!
Side Dishes
This stew loves a hunk of crusty bread for dunking, but if you want to turn it into an even heartier meal, serve it over fluffy rice, creamy mashed potatoes, or even a scoop of cooked quinoa. Roasted cauliflower or a simple green salad is perfect for rounding out the plate and adding more veggie goodness.
Creative Ways to Present
Ladle the Slow Cooker Spinach-Artichoke Chicken Stew into rustic soup bowls or even wide mugs for a comforting touch. For dinner parties or family-style meals, try serving in a large Dutch oven or crock straight from the slow cooker—just set up a little “toppings bar” with grated cheese, red pepper flakes, and lemon wedges to let everyone customize their bowl.
Make Ahead and Storage
Storing Leftovers
Leftover stew keeps beautifully in an airtight container in the fridge for up to four days. The flavors meld and deepen, making day-two stew even more delicious! Before refrigerating, let the Slow Cooker Spinach-Artichoke Chicken Stew cool to room temperature for the best texture.
Freezing
This recipe freezes surprisingly well, especially if you wait to add the cream and cheese until after thawing. Portion the cooled stew into freezer-safe containers, leaving a little room at the top for expansion. When you’re ready to enjoy, let it thaw overnight in the fridge, warm gently, then swirl in the cream and cheese just before serving!
Reheating
Reheat the stew gently in a saucepan over medium heat, stirring often to keep it creamy and prevent sticking. Alternatively, pop a single serving in the microwave in a microwave-safe bowl, heating in 30-second bursts and stirring between each. If needed, add a splash of broth or milk to loosen it up.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will be just as tender and flavorful, and they’re a bit more forgiving in the slow cooker if you tend to cook on the longer side.
What if I don’t have fresh spinach?
You can substitute with thawed frozen spinach—just make sure to squeeze out any excess liquid before adding it to the slow cooker. Tulip kale is another great leafy alternative for a slightly earthier twist.
Is the Slow Cooker Spinach-Artichoke Chicken Stew gluten-free?
Yes, as written, this stew is naturally gluten-free. Just be sure any sides you choose (like bread) are gluten-free if needed for dietary requirements.
How spicy is this stew?
With just half a teaspoon of crushed red pepper flakes, it has a gentle warmth, not an overpowering heat. If you prefer no spice, simply leave them out! For extra kick, sprinkle more on your bowl at serving.
Can I make the Slow Cooker Spinach-Artichoke Chicken Stew dairy-free?
To make it dairy-free, substitute full-fat coconut milk or unsweetened cashew cream for the heavy cream, and use nutritional yeast in place of the Parmesan cheese. The stew will still be rich and satisfying!
Final Thoughts
If you’re searching for a new comfort food classic, this Slow Cooker Spinach-Artichoke Chicken Stew might just win a spot in your regular rotation. It’s wholesome, crowd-pleasing, and so easy to love—so I hope you try it soon and savor every cozy spoonful!
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Slow Cooker Spinach-Artichoke Chicken Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Non-Vegetarian
Description
Warm up with this comforting Slow Cooker Spinach-Artichoke Chicken Stew. Loaded with tender chicken, artichokes, spinach, and a creamy Parmesan broth, this easy and flavorful stew is perfect for busy weeknights.
Ingredients
Chicken Stew:
- 1.5 pounds boneless, skinless chicken breasts, cut into chunks
- 1 can (14 oz) artichoke hearts, drained and quartered
- 4 cups fresh baby spinach
- 1 can (14.5 oz) diced tomatoes with juices
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Finishing Touches:
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare the Stew: Place chicken, artichoke hearts, spinach, diced tomatoes, onion, garlic, chicken broth, basil, oregano, red pepper flakes, salt, and pepper in the slow cooker. Stir gently.
- Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender.
- Finish: Stir in heavy cream and Parmesan cheese 20 minutes before serving. Cook for an additional 15-20 minutes until heated through and slightly thickened.
- Adjust Seasoning: Taste and adjust seasoning before serving.
Notes
- For a thicker stew, mash some cooked vegetables with a fork before adding cream.
- You can substitute kale for spinach if desired.
- Serve with crusty bread or over rice for a heartier meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
